Why does the egg skin bubble when you boil an egg

On the other hand, there are many air vents on the eggshell that are invisible to the naked eye, (otherwise how to discharge the gas produced by metabolism inside), and when cooking, the gas expands by heating and will escape from the holes, and that's it. And you should have steamed eggs, when steaming, the eggs are easy to break because the gas inside expands too fast, and the eggshell can't withstand the tension, that's it, if there are other small problems in life, leave me a message Oh, I'll try my best to help you answer Hehe.

There is oxygen in the egg itself, which is used by 5261 to maintain the activity of the cells inside, 4102 On the other hand, there are many pores on the eggshell that are invisible to the flesh 1653 eye, (otherwise how to discharge the gas produced by metabolism inside), and when boiling, the gas expands by heat and will escape from the holes, and that's it. Also, you should have steamed the eggs, the eggs are easy to break when steaming because the gas inside expands too fast, and the eggshell can't withstand the tension, that's it.

I think so...Carbon dioxide in both water and air is reactive at high temperatures and reacts to form carbonic acid. The main component of egg skin is calcium carbonate, which reacts with carbonic acid to form bubbles. This bubble should be carbon dioxide...

The shell of the egg itself is not completely sealed, and when the egg is heated, the gas inside runs out, and it will bubble.

The shell of the egg itself is not completely sealed, and when the egg is heated, the gas inside runs out, and it will bubble.

Possible. It is common to know that the water distribution in the chain eggs is uneven, which may produce this kind of bubbles, especially if the boiled eggs are not eaten in time and are left for a long time (more than a day). I've seen it many times.

Judging from the **, this chicken silver egg is no problem, but if it is left for a long time, please eat it with caution. Fight Sun.

<> there is a lot of foam in boiled eggs, and it is the part that overflows when the egg is boiled, and it is the egg white part. Eggs are the most common ingredient in life and are loved by people.

Eggs are rich in nutrients, in addition to protein, there are also rich vitamins and minerals, specifically, phosphorus accounts for about 8 percent, zinc and iron account for about four percent, protein content accounts for about 12 percent, and there are a variety of vitamins, such as vitamin A, vitamin B, vitamin D and vitamin E.

Boiled eggs are one of the most commonly used ways to eat, and it is also the best way to eat them, which can maximize the nutritional value of eggs.

However, for the elderly and children, the most suitable way to eat it is to make egg custard or egg drop soup, because eggs can better absorb nutrients.

Regular consumption of eggs has many effects, such as calcium supplementation, brain strengthening, improving body immunity and so on.

Eggs are rich in calcium and are relatively easy to absorb, making them a suitable food for all ages and have good effects.

Egg yolk is rich in lecithin, which is absorbed by the body and releases choline, which can help us enhance our memory.

Eggs that will bubble.

Have you ever seen a bubbling egg? If not, check out my amazing little experiment!

Prepare the ingredients first: an egg, a clear glass, and a bottle of vinegar.

I poured half a cup of vinegar into the glass and carefully placed the eggs in the glass. The eggs quickly sink to the bottom of the cup.

Pour vinegar into a glass.

Place the eggs in a cup.

The eggs quickly sink to the bottom of the cup.

After a while, I noticed that there were some bubbles around the egg, and these bubbles slowly rose and ran out of the Chi Sakura Cup. As the small bubbles kept popping out, the egg kept spinning and rising, and after more than half an hour, the egg surfaced!

The eggs are floating!

I was puzzled and asked my mother, why did the eggs that sank to the bottom of the cup rise and bubble? Mom didn't know why, so I asked myself to find out. So, I looked it up on the Internet, and it turned out to be like this:

Eggs are denser than vinegar, and eggs sink when they are put in vinegar. But when the egg is in vinegar for a period of time, the vinegar will react with the calcium carbonate in the eggshell to release carbon dioxide gas, which is the bubble we see, and after the bubble bursts, it slowly pushes the egg to rotate and rise. At the same time, the density of the eggshell where the chemical reaction takes place is less than the density of the vinegar's legs, and the egg will float up.

This experiment has taught me some scientific knowledge, if you find it interesting, please give it a try!

When you fry an egg, white foam will bubble around the egg, like a bubble. As for what exactly causes it, most people should not be very clear. So, why do fried eggs have foam? Why do scrambled eggs have foam?

Why does fried eggs have foam.

Fried eggs are easy to foam, mainly because they are not salted or the pot is too hot.

If the pot is hot, it is easy to froth the fried eggs, and adding a little salt can reduce the froth of the eggs.

The main reason is that the oil is not clean, or the pan is not clean, it is better to brush the pan before frying eggs, use new oil, do not use fried ones, so that there will be no foam

Why do scrambled eggs have foam?

It is the evaporation of the water in the egg liquid into water vapor, forming a foam.

Method 1. 1. Break the eggs and put them in a utensil, add chopped green onions, salt and cooking wine and stir well;

2. Put oil in the baking tray and preheat it in the microwave for 2 minutes. After removal, pour the eggs into a baking tray and put them in the microwave on high heat for 2 minutes.

Practice 2. 1. Break the eggs and put them in a utensil, add chopped green onions, salt (green peppers, cooking wine) and stir well;

Scrambled eggs. 2. Pour the oil into the pot and heat it slightly to six or seven percent, pour the egg juice into the pot and stir-fry (the oil is not easy to do, cover the egg noodles, and self-absorb the oil);

3. You can use a spatula to cut it in a timely manner (casually after the egg is formed).

Precautions for scrambled eggs.

1. When beating eggs, the movement of chopsticks is a cone, below this cone is the bottom of the bowl, the top of the cone is directly above the bowl, about 6 cm away from the bottom of the bowl, so that the air can go in, so that the egg white and egg yolk are fully integrated.

2. The shovel technique of scrambled eggs is different, and the finished product will be different, you can first qualitatively and then use a shovel to shovel into small pieces and stir-fry, or you can scratch it at the beginning, and the shape made is different, but the taste is very tender.

3. Scrambled eggs are very important, at the beginning the oil temperature is not high, the eggs can not become fluffy, too high will be burnt, so remember to heat the pan first, burn until almost the pot is going to smoke and then put oil.

When boiling eggs, if the temperature difference between the water temperature and the raw egg is particularly large, the egg may be boiled and heated suddenly, and then the bubble-like protein may appear if the heating is continued, which is normal, not a fake egg.

1.First of all, you can put the eggs under strong light and observe whether there are pores on the eggshell, if there is a real one, and if there is none, it is fake. If you can't distinguish it from the appearance, you can open an egg to see if there is a film on the inner shell of the egg.

2.The shell of a fake egg is a little brighter (but not more noticeable) and the real egg is a little darker. After boiling, the shell is peeled, and the fake egg appears rougher, and the real egg is smoother. Taste the taste, fake eggs have a chemical smell, and real eggs have a faint fishy smell.

3.And there is"Artificial eggs"There are signs of perforation at both ends of the eggshell.

4.When shaking"Artificial eggs"There will be a rattle because of the water spilling out of the coagulant.

5."Artificial eggs"Soon after opening, the egg yolk and egg white will melt together, because the egg yolk and egg white are made of homogeneous raw materials;

6.When beating poached eggs, the egg yolks and egg whites will turn yellow in the pan.

In fact, the seemingly closed eggshell has many tiny holes on it, which are used to exchange gas for chicks that are still hatching. The incoming gas is exchanged in the air chamber, which is present when the mother chicken lays the eggs, and there is some air in it, so when the eggs are boiled, there will be bubbles coming out due to the heat and cold contraction of the gas.

If you really boil eggs in cold water, the air dissolved in the water will form bubbles on the surface of the eggshell shortly after heating, which is the same as pouring Coke into a cup and forming bubbles on the inner wall of the cup, except that Coke does not need to be heated because of the high carbon dioxide content in it.

There are many pores on the eggshell, and the inside of the eggshell belongs to a protoplasmic mass, which solidifies and becomes larger after heating, and the gas inside is discharged from the pores on the eggshell. Of course, this is only one of the reasons.

Since eggs contain protein and other substances, after boiling, the eggshell and protein molecules react with water molecules to form calcium oxide, carbon dioxide, etc., so small bubbles will be produced, and even rotten eggs will be boiled.

It is a bit too big for the heat, which causes the surging after the water is boiled, resulting in cracks in the egg shell, and the egg has not yet solidified at this time, and bubbles will appear after the egg white flows out.

This is due to the fact that the egg shell contains calcium, and after boiling water, the calcium molecules on the surface react with the water molecules to form calcium oxide, carbon dioxide, and bubbles.

It should be boiled poached eggs, if so, it's because the bottom of the pot is pasted.